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Texas Confetti Rice Salad

 Texas Confetti Rice Salad
A spicy way to dress up rice, this southwestern salad will impress at the dinner table or at a potluck lunch. Just add a hearty appetite!—Linda Morten, Somerville, TX
12 ServingsPrep: 30 min. + cooling


  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 cups uncooked long grain rice
  • 1/2 cup water
  • 4 cups cubed cooked turkey
  • 4 medium tomatoes, seeded and chopped
  • 2 cups fresh or frozen corn, thawed
  • 1 large green pepper, chopped
  • 1 medium red onion, chopped
  • 1 cup olive oil
  • 1/2 cup minced fresh cilantro
  • 1 can (4 ounces) chopped green chilies
  • 3 tablespoons white wine vinegar
  • 3 tablespoons lime juice
  • 2 tablespoons Dijon mustard
  • 2-1/2 teaspoons ground cumin
  • 1 teaspoon garlic salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1 medium ripe avocado, peeled and cubed


  • In a large saucepan, bring the broth, rice and water to a boil.
  • Reduce heat; cover and simmer for 15-18 minutes or until liquid is
  • absorbed and rice is tender. Transfer to a large bowl; cool
  • completely.
  • Stir in the turkey, tomatoes, corn, green pepper and onion. In a

2 of 2

Texas Confetti Rice Salad (continued)

Directions (continued)

  • small bowl, whisk the oil, cilantro, chilies, vinegar, lime juice,
  • mustard, cumin, garlic salt and pepper flakes. Pour over salad; toss
  • to coat. Chill until serving. Just before serving, stir in avocado.
  • Yield: 12 servings (1-1/3 cups each).
Nutritional Facts: 1-1/3 cups equals 426 calories, 23 g fat (4 g saturated fat), 37 mg cholesterol, 589 mg sodium, 36 g carbohydrate, 3 g fiber, 18 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.